Thursday, August 13, 2009


Gourmet just calls these Deep Chocolate Brownies, but those of you who know me well, know what I’m talking about. The CHOCOLATE BROWNIE recipe elsewhere in this blog is out of this world but just a bit too much for every day brownie enjoyment. I’ve been looking for an alternative, and this one fits the bill. Easy, too – so stop using those mixes! The original recipe called for bittersweet chocolate, but the unsweetened baking chocolate worked fine (if you use bittersweet, decrease the sugar for sure). As a fun alternative, push some fresh raspberries into the batter after you’ve poured it into the pan. yum.

2 sticks (1/2 pound) unsalted butter, cut into chunks
8 ounces fine-quality unsweetened chocolate, broken into pieces
2 cups sugar
1 teaspoon pure vanilla extract
5 large eggs
2/3 cup all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon salt

Preheat the oven to 350 degrees with the rack in the middle. Butter and flour a 9 x 13 inch baking pan.

Bring a medium saucepan of water to a simmer. (or the bottom of a double boiler) Melt the chocolate and butter together in a bowl resting over the simmering water, stirring until smooth. Remove from the heat. Stir in sugar and vanilla, then beat in eggs one at a time.

Sift the flour, cocoa powder and salt into the chocolate mixture and stir until combined. Pour into prepared pan and bake until a pick inserted in the center comes out clean, 35 – 45 minutes. Cool completely before cutting.

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